Recent content by livetaswim06

So I made a Chimay clone in November 2013. The final ABV% was 9.1 if I remember correctly. So far the beer was bulk aged for 3 months, then bottled Feb 2014. It has been bottle aging ever since. Now I know the general idea is to cold condition for 1-2 weeks, but is that important given how long...

I had my own recipe for this (scored 35, but after 1.5 months bottle aging, would be better now I think). I initially aged in secondary for 2 months, then after a month in the bottle it tasted sweet and was still not fully carbed, was cloying almost. 2 months, a little more carbed, tastes a...

I entered this into competition, came back with a 35. Judges notes were that that I needed to control temp better, can't believe they could taste it. Also mentioned malt may have been a bit stale. If anyone wants to try this one, please let me know how it turns out!

How would you get the coconut back out? I had an extremely difficult time getting it through the small neck of my secondary carboy, I just didn't even want to imagine getting it out at the time. Is there something that dissolves coconut?

Poor new guy. We are just being silly, there is no chance that this is a flesh eating fungus, if that even exists. I think flesh eating bacteria exists, but it wouldn't be growing in beer.

If it happens to be flesh eating fungus, bottling wouldn't be the solution...:tank:

I think their system is still having issues with separation of back and front office systems. Your receipt looks back office, and god forbid anyone tries to go to My Account>Enter an Order and then attempts to fill out the form which is 100% back office (should the customer really be able to see...

I do not think there is anything dangerous about sniff testing mold especially the kind that is growing in the beer. Mold growing in a house causes problems due to chronic mold exposure, not acute. There is always mold in the air unless your air is filtered. Sniff testing a small amount of mold...

I think it should come back to life just fine. The bigger question is where did you place it that it got so cold? That basically means the wort was sitting at well below freezing for 8 hours. You might want to reconsider the location that you ferment.

I would try skimming some off the surface and sniff testing it. If it smells musty, earthy then it might be mold. If that is the case, I second jimmy blue eyes, skim it and bottle the stuff. Just remember there is almost nothing that can grow in beer that can kill you, it just might taste gross...

My wheat beer looked the same and it was just yeast. If you tap on the fermenter does the stuff drop down at all?

Just got my kits, everything was packed really well. No issues with repackaging of yeast or anything, the Safale yeasts were in retail packs.

I would say the most flavor and aroma comes from dry hop, I would make the 5 min addition a hop stand. If you can get cascade or centennial hops, they pair excellent with amarillo to get a strong grapefruit aroma and flavor. Sent from my SPH-L720 using Home Brew mobile app

There are plenty of great sites. I would check out the Company Reviews section of this forum to get an idea of each company. It's really difficult to say what it would cost to go all grain. It really depends on your set-up and what your budget is. Also depends on if you want everything to arrive...

Looks like a large clump of yeast solids to me.